Ultimate Chili Cheese Nachos
FOR THE VEGETABLES
- 1 red bell pepper, seeded and quartered
- 2 jalapeno peppers, seeded and halved
- 1 tomato, quartered
- 1 red onion, peeled and quartered
- 1/4 cup olive oil
FOR THE CHILI
- 1 pound ground beef
- 15 ounces black beans
- 1/4 cup beef broth
- 3 tablespoons chili powder
- 1/4 cup sour cream
FOR THE NACHOS
- 1 standard bag of tortilla chips
- 6 ounces cheddar cheese, shredded
- 6 ounces mozzarella cheese, shredded
Preheat your grill to 450°F.
Place red bell pepper, jalapeño peppers, tomato and red onion in a shallow pan, drizzle and brush with olive oil.
Place vegetables directly onto hot grate and grill for 3 minutes per side. Transfer to a cutting board and let rest until cool enough to handle. Dice all vegetables and set aside.
Heat a cast iron skillet with 2 tablespoons of olive oil. Add ground beef and brown for 3 minutes. Then add black beans, beef broth and chili powder. Cook for another 2 minutes and move away from heat.
Arrange tortilla chips across the bottom of an additional cool cast iron skillet. Spoon half of the chili on top of the chips and add half of the grilled vegetables. Top with mozzarella and cheddar cheeses. Repeat to build a second layer of nachos.
Place skillet on the grill and cook for 15 minutes. Remove nachos from grill and top with sour cream. Serve and enjoy.
Suggested for this recipe
Made This Recipe?
Click the stars to rate it.